300 THE HANDBOOK FOR PRACTICAL FARMERS 



of the new lands. For many years they were distinctly the 

 farmer's cow and occupied a prominent place in the early dairy 

 industry of the country. With the depression in beef prices and 

 the advance in demand for dairy products, they have gradually 

 been displaced by the distinct dairy breeds, in the more favor- 

 able dairy sections. With the more recent advance in beef prices 

 much interest is being revived and herds are being established 



Fig. 160. — Brown Swiss bull. Gallatain Bro^vllie. Grand Champion 

 National Dairy Show 1919. 



in remote sections where pastures are good and the possibilities 

 of marketing cream, butter and cheese are favorable. 



The beef value of this breed is a strong point in its favor. 

 The cows fatten readily when dry and the quality of carcass is 

 excellent. Steers of this breed when placed in the feed lot make 

 good gains and at slaughter dress out a high class carcass of 

 excellent beef. Wliile they do not carry as much fat as the dis- 

 tinct beef type they carry sufficient for first class retail trade. 

 There is a good demand for the feeders as well as for the 

 finished cattle. 



In grazing ability the breed ranks high. Many herds are 

 maintained in good flow of milk on pastures alone in summer. 

 Calves, sired by a Milking Short-horn bull out of grade cows, 

 make excellent veal and bring good prices in the market. 



